Canning Fermented Pickles
Want to enjoy the flavor of fermented pickles all year long? This recipe involves a quick fermentation for flavor, then uses a boiling water bath canner to preserve the pickles in their brine. These shelf-stable pickles will last in your cupboard for a very long time!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approx. 3 quart jars
- Category: Pickles
- Method: Fermented
- Cuisine: Polish
- Diet: Vegan
Ingredients
Units
Scale
- 2 lbs pickling cucumbers
- 1 liter (4 cups) of water
- 2 Tbsp white vinegar
- 1/4 cup of non-iodized salt
- 2 dill flowers or sprigs of dill weed
- 4 cloves of garlic
- 2 tsp pickling spices (optional)
- Tannins (see notes)
Instructions
- Wash the cucumbers and trim off the blossom ends. Cut up the larger cucumbers as required.
- Pack cucumbers into a container for fermenting. (See notes for more details).
- If you are fermenting in several jars (rather than 1 large crock), divide the spices between the jars. For example, in a large mason jar, add in 1-2 cloves of garlic, 1 sprig of dill, and 1 tsp of pickling spice.
- Combine water, vinegar and salt to make a brine.
- Pour the brine over the cucumbers.
- Allow to ferment somewhere cool and dark for 2-3 weeks. If you are open air-fermenting (see notes) check the pickles every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to dull green and have a delicious fermented flavor.
- Remove the pickles from the brine. Then strain the brine into a small pot, discarding the dill, spices and garlic.
- Pack the pickles into canning jars.
- Bring the strained brine to a boil and pour over the pickles, leaving 1/2 inch headspace.
- Using snap lids, process the jars in a boiling water canner (10 minutes for 500 mL (pint) jars and 15 minutes for 1 L (quart) jars).
Notes
- Tannins: Pickles will become soft and mushy over time. While removing the blossom end helps, you can also add a source of tannins like a grape leaf, 2 Tbsp of grated horseradish root, or a pinch of black tea.
- Jars: You can find more information on the different containers that can be used for fermenting pickles here.
- Water bath canning: If this is your first time canning, check out this post for more information.
Keywords: canning, fermented, storage, traditional, summer, fall, winter, water bath, vegan, gluten free, nut free, dairy free, paleo, keto
Find it online: https://www.fermentingforfoodies.com/canning-fermented-pickles/